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Pecan Pie Cheesecake
5 from 12 votes

Pecan Pie Cheesecake

Pecan Pie Cheesecake features a graham cracker and pecan crust, a creamy baked cheesecake filling, and a pecan topping made with butter, brown sugar, cream, and cinnamon. The layers combine nutty, sweet, and creamy textures, resulting in a rich dessert resembling a fusion of pecan pie and classic cheesecake.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 12 servings
Calories: 664 kcal
Course: Dessert
Cuisine: American

Ingredients

Pecan-Graham Crust
  • 1 cup graham crackers crushed
  • 1 cup pecans finely chopped
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon cinnamon
  • pinch salt
  • 1/4 cup butter melted, unsalted
Cheesecake Filling
  • 32 ounces cream cheese softened
  • 1 cup light brown sugar packed
  • 2 tablespoons all-purpose flour
  • pinch salt
  • 2 teaspoons vanilla extract pure
  • 4 large egg room temperature
Pecan Topping
  • 1/4 cup butter unsalted
  • 1/2 cup light brown sugar packed
  • 1 1/2 cups pecans chopped
  • 1/4 cup heavy cream
  • 1 teaspoon cinnamon
  • pinch salt

Instructions

Pecan-Graham Crust
    Cup of Yum
  1. Line the bottom of a 9-inch springform pan with parchment paper. Double wrap the outside of the pan tightly with aluminum foil; set aside.
  2. In a large bowl, combine graham crumbs, pecans, brown sugar, cinnamon and salt. Stir in the melted butter until well combined and clumpy. Press the mixture evenly into bottom and halfway up the side of prepared pan. Set in the refrigerator to firm the crust while making the filling.
Cheesecake Filling
  1. Preheat the oven to 350 degrees F. Place a roasting pan on a center rack and fill with 1 inch of water. Leave the roasting pan in the oven while you prepare the filling.
  2. Add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment (or use a hand mixer). Beat the cream cheese on medium speed until creamy, about 2 to 3 minutes. Add the brown sugar, flour and salt. Beat until fluffy, about 2 minutes.
  3. Add vanilla and beat until combined. Add eggs, one at a time, beating just until combined after each addition, being careful not to overmix.
  4. Pour the cheesecake mixture into the prepared pan and smooth over. Tap pan on the counter a few times to remove any air bubbles.
  5. Carefully place the pan in the water in the roasting pan and close the oven door. Immediately reduce heat to 325 degrees F and bake for 70 to 80 minutes, until the middle (center 2-inches) of the cheesecake is still slightly wobbly. Turn off the oven, prop open the door with a wooden spoon and allow to cool for 1 hour.
  6. Remove the cheesecake to a wire rack and run a hot knife around the edges. Continue to cool for 1 to 2 hours, then cover with foil and refrigerate overnight.
Pecan Pie Topping
  1. In a small saucepan set over medium heat, combine the butter and brown sugar. Bring to a low boil and cook for 3 to 5 minutes, being careful not to let it burn. Stir in pecans, heavy cream, cinnamon and salt. Remove from heat and cool to room temperature.
  2. When ready to top, release the sides of the pan and spoon topping over cooled cheesecake. Spread topping evenly over the top of the cheesecake. Store cheesecake, covered, in the refrigerator until ready to serve.

Notes

  • Store the finished cheesecake refrigerated for up to 3 days to maintain freshness and texture.

Nutrition Information

Calories 664kcal (33%) Carbohydrates 42g (14%) Protein 10g (20%) Fat 53g (82%) Saturated Fat 23g (115%) Cholesterol 181mg (60%) Sodium 330mg (14%) Potassium 269mg (6%) Fiber 2g (8%) Sugar 34g (68%) Vitamin A 1438IU (29%) Vitamin C 1mg (1%) Calcium 137mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 664

% Daily Value*

Calories 664kcal 33%
Carbohydrates 42g 14%
Protein 10g 20%
Fat 53g 82%
Saturated Fat 23g 115%
Cholesterol 181mg 60%
Sodium 330mg 14%
Potassium 269mg 6%
Fiber 2g 8%
Sugar 34g 68%
Vitamin A 1438IU 29%
Vitamin C 1mg 1%
Calcium 137mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.